This is a breakfast favorite at the ranch. It was inspired by a recipe from The Bread Bible, written by Beth Hensperger.

1/4 cup warm water (105°–115°)
1 1/2 Tbsp. active dry yeast (2 pkg.)
1/8 tsp. sugar
1/8 tsp. ground ginger
2 cups whole-wheat flour
1 cup warm milk (105°–115°)
6 Tbsp. unsalted butter, melted
1/3 cup pure maple syrup
2 large eggs
2 tsp. salt
Finely shredded peel of 1 lemon (2 tsp.)
2 1/2–3 cups bread flour
1 recipe Filling
1 recipe Streusel

1. Pour warm water into a small bowl; sprinkle yeast, sugar, and ginger on top. Stir to dissolve and let stand until foamy, about 10 minutes.

2. In large bowl combine whole-wheat flour, milk, butter, maple syrup, eggs, salt, and lemon peel. Beat with an electric mixer on low speed until smooth (about 1 minute). Add yeast mixture and 1 cup bread flour. Beat 1 minute. Using a wooden spoon, gradually stir in enough remaining bread flour until a soft dough that just leaves the side of the bowl is formed.

3. Turn out dough onto a lightly floured surface and knead in enough of the remaining bread flour until smooth, firm, and elastic (about 3 to 5 minutes). Do not add too much flour. Dough should hold shape, but be pliable.

4. Place dough in a greased bowl; let rise in a warm place until double in size (1 to 1 1/2 hours). Gently punch down dough and turn onto a lightly floured surface. Grease 2 very large baking sheets or line with parchment paper.

5. Divide dough into 2 equal portions. Roll 1 portion of dough into a 15x9-inch rectangle. Transfer dough to 1 of the prepared baking sheets, reshaping the rectangle as needed. Spread half of the Filling lengthwise down the center of dough, spreading to a 4 1/2-inch-wide strip. With a sharp knife or kitchen shears, cut diagonal strips of dough down the outside edges of the rectangle at about 1-inch intervals. Starting at the top, fold the strips alternately from each side at a slight angle to make a crisscross braid, overlapping dough strips atop Filling as needed. Tuck under any excess dough on the ends. Repeat with the remaining dough and Filling. Cover loaves loosely with plastic wrap; let rise in a warm place until double in size, about 45 minutes.

6. Sprinkle tops of loaves with the Streusel. Bake in a 350° oven for 20 to 25 minutes or until golden brown. Transfer loaves to a cooling rack. Serve warm or cool. Makes 2 loaves (24 servings).

Filling: In a medium saucepan combine 3 cups fresh or frozen blueberries, 1/3 cup pure maple syrup, 3 tablespoons cornstarch, and 3 tablespoons lemon juice. Cook over medium heat until mixture is very thick and liquid turns a deep purple color, gently stirring constantly to keep as many berries whole as possible. Remove from heat and cool to room temperature before using.

Streusel: In a medium bowl combine 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, finely shredded peel of 1 lemon (2 teaspoons), and 1 teaspoon ground cinnamon. Cut in 3 tablespoons butter until coarse crumbs are formed. Stir in 1/3 cup sliced almonds.